Blog

Happy Hour: The Vesper
February 17, 2011
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina...
Happy Hour: The Old Fashioned
February 3, 2011
Before we had bars, we had places called taverns and saloons. And before we had Manhattans, Martinis, and...
Happy Hour: What's a Mixing Glass?
January 27, 2011
A guide to the difference between a mixing glass, cobbler shaker, Boston shaker. Find out what a yarai mixing glass is and how to use it to make cocktails.
Happy Hour: The Hot Toddy
January 20, 2011
Last week I wrote about the Hot Buttered Rum, and how it's a winter drink...
Happy Hour: Hot Buttered Rum (Take 2)
January 13, 2011
We're a couple weeks into 2011 and many of you are still hopeful about staying...
Japanify: How to Make Biwashu (Loquat Liqueur)
June 26, 2009
After making my umeshu and bottling it up for indulgence in October, I became restless....
Japanify: How to Make Umeshu (Japanese Plum Liqueur)
June 16, 2009
Japanese mothers and grandmothers are hardcore. Every year they make their own liqueur and June...